Publication:
The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle

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dc.contributor.advisorRaymond R Mahoney
dc.contributor.authorGokhale, Aditya S
dc.contributor.departmentUniversity of Massachusetts Amherst
dc.contributor.departmentFood Science
dc.date2023-09-23T04:37:07.000
dc.date.accessioned2024-04-26T21:13:44Z
dc.date.available2011-08-25T00:00:00Z
dc.date.issued2011-01-01
dc.date.submittedSeptember
dc.description.abstractChicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, formed by both extraction and digestion in vitro, compared to raw muscle. After cooking most of the dialyzable iron formed results from extraction and the formation of dialyzable iron by digestion is essentially eliminated. Cooking also decreased the levels of cysteine and histidine; these losses may contribute to the loss in dialyzable iron.
dc.description.degreeMaster of Science (M.S.)
dc.identifier.doihttps://doi.org/10.7275/2194380
dc.identifier.urihttps://hdl.handle.net/20.500.14394/47591
dc.relation.urlhttps://scholarworks.umass.edu/cgi/viewcontent.cgi?article=1803&context=theses&unstamped=1
dc.source.statuspublished
dc.subjectchicken muscle
dc.subjectcooking
dc.subjectnon-heme iron
dc.subjectbioavailability
dc.subjectdialyzability
dc.subjectFood Science
dc.titleThe Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle
dc.typeopen
dc.typearticle
dc.typethesis
digcom.contributor.authorisAuthorOfPublication|email:adigokhale@gmail.com|institution:University of Massachusetts Amherst|Gokhale, Aditya S
digcom.date.embargo2011-08-25T00:00:00-07:00
digcom.identifiertheses/681
digcom.identifier.contextkey2194380
digcom.identifier.submissionpaththeses/681
dspace.entity.typePublication
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